Spring tartines

Spring tartines

By
From
Nature
Makes
4 tartines
Prep
15 mins
Cooking time
4 mins
Photographer
Françoise Nicol

AD— You might feel that these tartines are rather long in the preparation, but it shouldn’t take you more than 15 to 20 minutes. You can prepare the other vegetables while the peas and asparagus are cooking.

PN— These tartines are a fine example of a healthy balance! Bread and vegetables (carbohydrates, fibre and vitamins), cheese (protein and calcium). Wrap them in cling film and they’re perfect for a lunchbox.

Ingredients

Quantity Ingredient
16 small green asparagus spears
a good handful peas
10 radishes
1/4 fennel bulb
20 cherry tomatoes
a handful wild rocket
4 slices wholemeal or multigrain bread
1 pack saint-moret or similar cream cheese
40g parmesan
freshly ground black pepper

Method

  1. Bring a saucepan of salted water to a boil and get a bowl ready with water and ice cubes.
  2. Cut the tips of 16 small green asparagus spears into 5 to 6 cm lengths, rinse and immerse in the boiling water along with a good handful of peas.
  3. Drain and immediately plunge them into the iced water to keep their colour. Leave for 2 minutes, then drain with a slotted spoon and lay on a dry tea towel.
  4. Peel and wash around ten radishes and slice into fine rounds (about 3 mm) with a mandoline slicer.
  5. Rinse a quarter of a fennel bulb and slice into thin slivers of the same size.
  6. Wash and dry about twenty cherry tomatoes and halve them.
  7. Remove the stalks, wash and dry a handful of wild rocket.
  8. Toast 4 slices of wholemeal or multigrain bread on one side only.
  9. Take 1 pack of Saint-Moret® or similar cream cheese and spread it on the slices of bread.
  10. Line the halved cherry tomatoes along the centre of each slice.
  11. Then layer the slivers of fennel, radish slices and peas on top.
  12. Slice the asparagus tips lengthwise and scatter them over.
  13. Then shave 40 g of parmesan with a vegetable peeler and add these.
  14. Finish with the wild rocket leaves.
  15. Add a generous twist of freshly ground black pepper. Keep cool (not for too long!) until it’s time to eat.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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